Roasted Beet Salad with Feta
Crafting a vibrant and refined side dish, this feta-infused beet salad is a breeze to prepare. I thoroughly enjoy concocting this dish using fresh beets and shallots sourced directly from our nearby farmers' market.
Ingredients
- 4 beets, trimmed, leaving 1 inch of stems attached
- ¼ cup minced shallot
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
- While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
- Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
Nutrition
Serving: 4gCalories: 149kcalCarbohydrates: 11gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 243mgPotassium: 327mgFiber: 2gSugar: 7gVitamin C: 7mgCalcium: 98mgIron: 1mg
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